Thursday, July 24, 2014

Prosciutto Chevre Crostini

While we are on the topic of great summer noshes, I would like to share another one of my favourites, which I adapted from one of my frequent go-to cookbooks Instant Entertaining by Donna Hay. This one takes a bit more time to prepare, but can be made in advance and quickly assembled at the last moment just before guests arrive. I like to serve this delicious Italian inspired appetizer with a cool Campari cocktail or a crisp Prosecco.

Crunchy garlic crostini are topped with Prosciutto and sage-wrapped Chevre (goat's cheese) then warmed in the oven and finally glazed with a sweet fig jam. Caution: you may want to double this recipe, as these babies will disappear FAST!

What you will need:

1 454g log goat's cheese, carefully sliced into 24 slices
12 slices Prosciutto ham, halved lengthwise
24 fresh sage leaves plus 3-4 thinly sliced for garnish
2 garlic cloves, peeled and halved lengthwise
24 thin slices baguette
Olive oil for brushing
1 jar fig jam

How its done:

1. Preheat oven to 350F. Place slices of baguette on a large cookie sheet. Bake for 10 minutes until toasted and lightly browned, flip over slices and toast another 5-10 minutes; remove from oven and leave until cool enough to handle; rub each crostini with the halved garlic cloves, then brush lightly with olive oil; set aside on baking tray.
2. Place a sage leaf on top of each slice of goat's cheese, letting the leaf overlap slightly at one end; wrap a piece of Prosciutto around each slice of goat's cheese (at this stage the Prosciutto bundles can be placed in a sealed container and refrigerated for several hours until ready to serve).
3. Place each bundle on top of a crostini and bake for 10-12 minutes or until goat's cheese has melted; garnish with a dollop of fig jam and a sprinkle of sliced fresh sage leaves.

Makes 24 canapes.



  1. Lindsay posted this on FB and I am drooling! lol Printing it out for my next shin dig...thanks!

  2. Enjoy Chantel! I have also made these using fresh Bocconcini, but I prefer the Chevre, its a lot creamier!